During the summer I tend to make a lot of quick breads and that is because there are so many fruits and vegetables that are available that make really good quick breads. One of my favourite summer quick breads has to be the strawberry sour cream bread which I tend to make pretty much every year! This year I was thinking that I might try lightening the recipe up a bit and the first step was to use some Greek yogurt, which is now everywhere in the grocery stores, instead of the sour cream. Next up was to try to reduce or eliminate the butter or oil and that was done by adding three over ripe bananas in addition to the yogurt to keep things nice and moist. Another great way to make quick breads a bit healthier is to use some whole wheat flour in place of regular flour and I normally replace about half of the flour with the whole wheat flour. In the end this Greek yogurt strawberry bread turned out just as good as the original sour cream version and even with the changes it was nice and moist and stayed that way for a few days before it was all gone. What a great way to enjoy a few summer breakfasts!

This looks great!!! One question...how much butter or oil would be needed to replace the bananas? My husband doesn't like bananas, and some of the family have an allergy. I really appreciate any help you can give. Thank you.

Did you use full fat yogurt or a reduced fat kind? I made this yesterday with full fat yogurt and it was great, but the reduced fat seems to be easier to find and is about $1 cheaper (not a big deal, but every little bit helps).

Did not turn out well. :-(Tasted good, but way too moist. The first time I followed your instructions exactly. Second time used less bananas. Still the dough did not look like dough, just cooked bananas. Any advice? I really want to get this right. Thanks!

Anonymous| The baking time for quick breads can vary a bit so the best way to tell when it is ready to come out of the oven is the toothpick test. If the toothpick does not come out clean when pushed into the center, let it bake some more. If the top is looking a little dark, you can cover it with foil.

Mine did not work so well... :( was to moist like above - to much banana I think.... is it possible the baking soda/powder are not any good... it did not rise and was heavy and flat... will try again though

Mmm, looks so creamy, dense, and yummy. Reminds me of Vietnamese banana cake (do you know it? Banh chuoi nuong?) but with strawberries inside! Thanks for the share. I will look into making this, but maybe subbing in regular plain yogurt and sour cream for the greek yogurt. I always use white whole wheat flour nowadays. What I really like to use, if I can get my hand on a sale bag, is whole wheat pastry flour.

Mine did not turned out...I used an electric mixer, used 4 smaller bananas, and sour cream instead, and it was an awful mess, cooked for 1.5 hours and it was totally raw inside, even cut in half from the top and cooked it longer and it was still raw. I have made many banana breads before but this was a total fiasco....still do not know what could have gone so wrong..

Found this on Pinterest and HAD to make it. I used just 2 large bananas (instead of 3), macerated the strawberries in a bit of sugar overnight and used a KitchenAid stand mixer with the dough hook attachment. Otherwise, I followed the recipe exactly. It turned out perfectly moist and tasty! Thanks for the recipe!

Oh, and don't forget to take it out of the pan to let it cool otherwise the bottom will got soggy.

Kevin, made your healthier, modified version with 1/2 white and 1/2 whole wheat flour and it was SO moist and delicious! I was pleasantly surprised! Your recipes are all delicious! Glad I stumbled upon your site! :)

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I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.